Mar 5, 2011

I was experimenting with cheesecake and fat-free Greek yogurt this week with fabulous results. I personally thought it could have used a touch more sugar, but my husband disagreed so I'll leave it up to you to decide if you want to add another tablespoon of sugar to your batter.

This can be made with your favorite flavored jam, I used sugar free Strawberry but the possibilities are endless. I have a jar of mixed berry jam I can't wait to use to make another batch.

Gina...I'd love it if you came up with a SKINNY version of what I made today, mentioned earlier. I haven't posted the recipe yet, but will tomorrow in honor of National White Chocolate Cheesecake day...YES it is really a national food holiday! LOL. That would be awesome! Or honestly even a marble one as others said! Or plain chocolate...oh the possibilities are ENDLESS!

I'd also love to know how you come up with so many FABULOUS skinny recipes! It's amazing...and I am so glad to have you as a resource! :) Thank you!

Cannot wait to try this. Would using Reduced Fat graham crackers (and you might want to add "graham" in front of "cracker" in the ingredients list) change the PP value?

And, like crustless, pumpkin pie filling, I bet this could work without a crust (and you could probably have a bigger serving with the same PP value). Hmmm....I have black cherry preserves and will be making this!

I just made these last night - super easy to prep, and easy to bake! I wasn't sure what to expect with a dessert that isn't really too bad for you, but my boyfriend and I were SHOCKED at how unbelievably good this recipe is!! I sent it to my mom and sister for them to try.

Gina, I love your blog, I keep making all your awesome recipes and all of them have been a hit so far. You have a great talent; my stomach (and my thighs) appreciate you!

I have been looking for a healthier Cheesecake. For weight watchers, would it help to substitute almonds crushed in the food processor in place of the gramcrackers. I have used the almonds and like them much better, but I am not sure if that helps the points.

I made this last night, and was so surprised at how easy it was! It was a very rewarding feeling to know that I had made such a delicious dessert from scratch- since I've very new to this baking business.Thanks so much!

SO yummy! I'm a huge cheesecake fan, and I was a bit skeptical about this one. I was thrilled with the outcome. So, so good! Honestly, I am in love with this website in general. I have finally found a site that's helping me stick to my diet without getting bored with my food. Thanks!!

LOve this and love you, Gina. My 3 year old daughter and I just made this. Looks gorgeous and I'll bet it tastes amazing! I can feel good about feeding this as dessert to my little ones and to my picky hubby that will never know it's low fat :).

I made this on Sunday and could not wait for it to chill completely before we dove in. It was delicious! Last night, we had a slice after it HAD chilled overnight and couldn't believe how much more delicious it was! Great recipe! (again!!!)

I am a member of Weight Watchers and today at a meeting your site was brought up. The counselor was not familar with the site but did say to make sure we re- did the points because she did not think the site was Weight Watcher approved. Any comments on this,I actually like this site. First time I looked at it but if it is weight watcher friendly and the pts are on target,works for me! Always looking for a diff way to do food. Thank You Jm

Hey Gina, I made this recipe and it is delish. I do not think it required any more sugar. It was just perfect. Mine did not look as good as yours. I hope it's okay to post a review on my blog. Here's the link - http://mywinningyear2011.blogspot.com/2011/03/will-you-ever-be-able-to-eat-cheescake.html

Omigosh. This looks incredibly good. I love cheesecake and will definitly give this a try. Our friend Darla, above, led me to your blog and I'm so glad she did. I'll be back for more yummy recipes like this.

This was awesome! I made it yesterday and tried a piece after it had been in the refrigerator for about an hour. It wasn't bad--WW friendly cheesecake won't taste like the real thing--that was my thought. After reading the posts on here about how it was better the next day I decided to try a little first thing this morning. WOW! You were all right! The tartness was gone and I could totally taste the strawberry! Absolutely delicious! I can't wait to make this for many family gatherings to come!!! :)

It is obviously ME since no one else has mentioned this, but I do not see how 1/2 cup of crumbs covers the bottom of the pan, no matter how thin you make it. What am I doing wrong? Other than that, YUM!!

I had to double the recipe for the graham cracker crumbs base as well! I used an 8x8 glass dish and followed the recipe almost to a tee, which I almost never do! ha! I was making it for my family so I needed to make sure it would turn out well. It is chilling right now, so hopefully my parents like it, my mom is a tough judge. I'll report back later!

Hi Gina, Just wondering if you have any idea how this would turn out if I used splenda granulated in place of sugar. I dont need to know calories or points or anything, just your expert opinion if it would work and still set. I'm pretty sure it would cut the calories atleast a little bit...and I am trying to cut as many as possible!Thanks so much! carrie

I made this yesterday for a Mom's Nite In. I have a 9 in square pan so I increased the amount of graham crackers and light butter to accommodate the increased pan size but the crust didn't really come together so I had a hard time forming it to the pan (it was just too dry to hold together). That created a huge problem for me when I attempted to spread the batter over it (which was somewhat thick) and the crumbs became dispersed throughout the batter. The good news is that during the baking process, the crust did harden and the flavor (of both the crust and the cheesecake) was great. I used sour cherry preserves and only wish my swirling technique was anywhere near yours!

I may try blind baking the crust first next time and will work on the ratio of graham crack crumbs to light butter.

Gina, I ended up trying it with the splenda ad it did work perfectly! Also, I bought a store bought graham cracker pie crust, keebler low fat (I HATE pressing the grahams into the baking dish...ugh) and it came out fantastic! Thanks for the amazing recipe! I LOVE cheesecake, but regular is a diet killer!

6th skinnytaste.com recipe in 4 weeks and another HUGE hit! One tip with the crust is to use the bottom of a measuring cut to smash the crushed graham crackers down in to the pan. With the sugar free jam, I would cut the lemon juice to 1.5TB and I might be willing to take the hit on regular strawberry jam to cut it with the full 2TB of lemon juice. SO GOOD!

Yum, Gina! This is THE BEST! I have made it several times. quick question - a few weeks back you had posted a link to some "non-skinny" cheesecake cups that used girl scout cookies for a crust.....my GS cookies have been delivered & I have been thinking about that recipe ;) How long would you bake this cheesecake if it were portioned into 9 cupcakes? Would you alter the flavors to match the chocolate & caramel of the cookies? Figured I would ask the expert ;) THANKS!

LOVE this recipe!! I made it once using raspberry jam and zwieback cookies (didn't have graham crackers in the house). Today, I made it again, doubling the recipe, adding unsweetened cocoa powder to half of the filling and baking it in a 9x13. Such a versatile recipe that is perfect for a cheesecake lover such as myself!

I made this last night after reading all of the great reviews! I tasted it after about 3 hours in the fridge and it was pretty tart. I felt like I could taste the greek yogurt. I waited until this morning and had a taste too. The tartness had gone down, but I could still taste it...although it was more of an after taste. Still felt like I could taste the yogurt. Did I use too much? I ended up using 3/4 cup of vanilla, nonfat greek (Dannon). The only other thing that I did was actually squeeze the lemon juice out of the lemon, instead of using the store bought lemon juice.

Did I do something wrong? Or does everyone taste this little bit of tartness?

I made these last week, and they were every bit as delicious as they look in the photo! Not only that, they were very easy to whip up. These bars are a perfect light and fruity dessert for spring/summer, and I will definitely be making them again and again!

Gina, my cheesecake is cooling right now! I'm so excited to serve this tomorrow for Easter.

One question, soon after I removed the dish from the oven, the cheesecake cracked a LOT. What did I do wrong? I'll be covering it with fresh strawberries anyway, but any thoughts so I avoid this in the future?

Thanks for all you do! Love your site and am hoping you make a smart phone app.-Nina

This was the very first time I have ever made cheesecake.I made two and both were devoured instantly! I am now the official cheesecake maker and I don't feel a single bit guilty about eating more than one piece :) The only thing I did differently was use greek yogurt with honey (only because my hubby bought the wrong kind by mistake) and fat free cream cheese.I have used several recipes from this website and they have all turned out to be delish and have become favorites! Thank You so much for sharing!

This one is a little too good for those of us who have trouble with portion control. I ate almost the entire cake in 24 hours! So I won't be making this again unless I am bringing it to a gathering.I had some of your low fat chocolate chip cookies sitting around, so I crushed them up and used them as the crust, which was quite decadent tasting. I also subbed coconut palm sugar and fat free fruit juice sweetened vanilla yogurt. So incredibly delicious. This one is dangerous for me.

I thought I'd chime in and say that I made this totally egg-less. Instead of the egg whites, I put in 1 tbsp of water, 1 tbsp of canola oil, and .5 tbsp of baking powder, mixed before adding to mixture. I live at 9000 ft., so if you don't double the baking powder. It turned out wonderful!

I made this as well and loved it but my ended up cracking a lot as well. Any experienced bakers out there know a solution? One cheesecake recipe I read said to allow the cheesecake to cool for 1/2 hr in the oven to avoid cracking. Any input would be great. Ours tasted great but didn't look nearly as pretty as Gina's. I wish I were a better baker!!

Perfect cheesecakes are crack-free. You can achieve this by using a spring form pan, baking cheesecake in a water bath, and baking it slow. A spring form pan allows you to easily remove the sides of the pan, no unmolding necessary. A water bath helps ensure even baking and less chance of cracks. Baking a cheesecake slowly and at a consistent temperature will make a much creamier and uniform cheesecake.

I have made a dozen of your recipes and they are all delicious! I made 2 batches of this cheesecake (1 for the fam and 1 for work). It turned out delicious! The one I took to work disappeared in 20 minutes lol. I only made slight changes by using fat free cream cheese, low fat graham crackers, 0% yogurt and sugar free strawberry topping...which turned out to be 109 cals per slice w/ 2g of fat. Who says you can't eat cheesecake on a diet :))

First of all...wow. This was awesome. Second, can you please tell me which brand of jam to use? I used SF Smucker's and after I stirred it, it kind of fell into the batter before I could swirl. Not a huge deal as it still tasted and looked great, but I need some tips.

My husband hates yogurt and had two pieces! :) Try this everyone - you will LOVE it. Oh and spreadable land of lakes light worked really well for the butter - it's soft already.

Hi Gina! We don't have vanilla greek yogurt, may you please give me an alternative to make one? :) i'm a recipe freak so, i kinda like to find the "closest" alternative. thanks for this wonderful recipe! :)

I just made these tonight and all I can say is WOW! Thank you , thank you, thank you!!! So yummy and satisfying...what a great diet friendly late night snack. Looking forward to trying more of your dessert recipes.

DELISH! So happy I gave this a try tonight. I didn't have any lemon juice, so I used orange, and used one egg instead of two egg whites (I only had one egg left, thanks fiance). These came out great. I second one a previous poster said about having difficulty getting the crumbs to cover the whole bottom of the pan. It barely did, but I made it work. Excited to try this with other jams!

Changed sugar amount from ¼ cup to ½ cup per her review that it wasn’t sweet enoughUsed real butter instead of lightUsed regular cream cheese instead of light because it is what I hadUsed Low Sugar Strawberry Jam instead of Sugar Free

I put the ingredients into the Weight Watchers Recipe Builder and the points only went up to 5 (from 4).

I made these tonight and wow! Everyone loved them and they went so fast! I doubled the reciepe and made it in an 8 x11 pan and used grape sugar free jelly. The only problem I had was that the graham cracker crust was a little crumbly but I don't know why. Maybe more butter?

Wonderful cheesecake recipe!! I used a premade low fat graham crust (had one that needed used). Instead of greek yogurt, I used Weight Watchers vanilla yogurt. So good. I will definitely be making this again and again. Thanks!!

This cheesecake recipe is pretty good. The only thing I'd change for next time is cutting back the lemon juice to 1 TBSP instead of 2. It was a little too tart than I'm used to in cheesecake, but the texture was perfect!

THIS RECIPE WAS AMAZING!!! I made it for valentine's day last night with some strawberries on the side and my boyfriend was blown away and said it was comparable to "his mom's cheesecake" which is a huge deal. I told him it was skinny which wow-ed him even more.

It was also really easy to make. The store was out of SF strawberry so I did it with raspberry and it was just as delicious!!

Just made this recipe b/c I was having a serious cheesecake craving! I substituted Splenda for the sugar, omitted the lemon juice (b/c no one in my house cares for it in cheesecake) and added 1/2 tsp. almond extract. It turned out great...nice and creamy and with the the preserves, just the right amount of sweetness. If I was going to omit the preserves, though, I would add extra Splenda. Also, next time I will probably blind bake the crust to get it a little crisper since it bakes less time with Splenda. Also, make sure to eat at room temperature for the best texture!

I made this last night and it was great! My boyfriend isn't a big fan of strawberry (which is a shame)but he loves the key lime cheesecake at the cheesecake factory. I substituted lime juice for lemon juice and then added the zest of about three key limes and the juice from two of them. He thought the lime flavor could have been even more intense so I would probably add a bit more zest and lime juice in the future. It was still great though!

This looks beautiful! Gina, do you think it would work if instead of making the graham cracker crust, I baked it in the 9 inch reduced fat already made granham cracker pie crust? For 8 servings, I'm thinking it be 5 pts a slice? Thank you for all you do

I am going to give this one a try this week, but since I have a box full of Nilla Wafers left over from your Lemon Cheesecake Yogurt Cups, could I use those instead? How many do you think it would take to form the crust?

Amazing! And it was so pretty! Used a 1/3 cup sugar and only 1 T. of lemon juice. Everyone loved it, and no one had any idea it was a lower calorie cheesecake! My sister and I both love your site! Thanks for all your hardwork! I'm thinking about trying this again with chocolate graham crackers and a little bit of melted chocolate instead of strawberry. What do you think?

I made this last weekend and I have never been more satisfied in my life. It's so delicious and you can't even tell that it's low fat. It doesn't miss out on the taste - very fulfilling but I had more than one slice! I actually compared the calories to Cheesecake Factory and I was amazed. If you ate the full 9 servings you'd still be better off than eating ONE SLICE of Cheesecake from the Cheesecake factory! Worth the try!

These tasted so good. My whole house loved them. Even my 3 year old. I made it with low sugar (not sugar free) jam. I am going to attempt to make the entire recipe again (without the jam, graham crackers, and butter) and pour it over low fat betty crocker brownie mix.

I absolutely love this recipe and it was a huge hit at my Christmas dinner!! I used boysenberry instead of strawberry jam. I'll be making this again soon. Thank you so much for all your wonderful recipes!

I made this for Superbowl Sunday and it was sooo tasty. I already ate everything, but I had to eat one of these. My didn't look very pretty. I'll work on that next time. I was really surprised how it taste like full fat cheesecake deliciousness!

I've made these three times now! I used strawberry preserves the first time, blackberry jam the second time, and I just finished making batch with raspberry jam! These are delicious! Thank you so much for sharing all of your amazing recipes with us!

Made this for an extended family dinner tonight. We are trying to eat healthier after my dad's recent heart attack. Everyone loved it and went on and on about how delicious it was. My dad was so grateful for something better for him, thank you!

Well, this is in my oven right now for Easter tomorrow. I had to double the crust recipe, because the 1/2 cup didn't even cover the bottom of my glass 8" pan, and my jam kinda sank underneath the surface, so didn't look as pretty and swirly as the picture, but hopefully it will still taste great!

Made this gluten and dairy free using pre made 8" gluten free ginger snap crust, tofu based cream cheese, and plain lactose free yogurt. Fat grams were about double because there aren't fat free versions of dairy free cream cheese and yogurt, but.... OMG! Totally delicious! Recipe amounts fit the 8" crust perfectly and baking for 30 min was just right! Love your recipes and they have all been easily adaptable to our gluten and dairy free diet!